Chestnut uses go well beyond ‘roasting on an open fire'

Season SteppHalifax Media Group

Published: Wednesday, December 5, 2012 at 7:44 a.m.

Last Modified: Wednesday, December 5, 2012 at 7:44 a.m.

"There is probably a smell of roasted chestnuts and other good comfortable things all the time — for we are telling Winter Stories, Ghost Stories, or more shame for us — round the Christmas fire; and we have never stirred, except to draw a little nearer to it." — Charles Dickens

‘Chestnuts roasting on an open fire?" We've all heard the songs, the quotes, but how many of us have actually had a chestnut?

Chestnuts can be used in a number of both sweet and savory recipes. They can be made into flour for baking, ground into a paste, added to stuffings, or used to make creamy sauces.

When selecting fresh chestnuts, choose large chestnuts that feel heavy for their size and have no visible mold spots. They should not rattle within the hull when shaken.

To roast, place a kitchen towel or cut-resistant glove in your hand. Use a sharp paring knife to score an "x" into the shell of the nut. This will allow steam to escape while roasting. Whether you are opting for an open fire or oven, wrap the chestnuts in foil and place in the fire or in an oven set to 400 degrees. Roasting will take upward of 20-30 minutes. Remove from the heat and allow to cool, steaming in the foil, for 5-10 more minutes. At this point, a towel can be used to help peel and squeeze out the inner flesh. Alternatively, once scored with a knife, chestnuts can be boiled for about 10 minutes.

Chestnuts can be a hassle to cook, but luckily this time of year, there are much easier alternatives than roasting your own. Canned or vacuum-packed chestnuts are available at many grocery and specialty stores, already cooked, peeled and ready to go. In France, "marrons glaces," or candied chestnuts, can be purchased that are already candied in sugar syrup and glazed. Yum.

They also pair well with many other flavors, including apples, caramel, chocolate, coffee, pears and vanilla, as well as earthy flavors such as rosemary, sage and winter squash (butternut, pumpkin, acorn squash).

As if chestnuts need additional promotion, they are good for you. They have fewer calories than many other nuts, are gluten-free and are the only nuts to contain vitamin C. Studies show chestnuts help to lower cholesterol and lower blood pressure, so eat up!

Roasted Chestnut Turnovers

2 sheets frozen puff pastry, thawed in the fridge

All-purpose flour, as needed

¼ pound chestnuts, cooked and shucked

2 tablespoons toasted almonds

¼ cup bittersweet chocolate chips

1 tablespoon honey

2 tablespoons Amaretto liquor

¹?8 teaspoon ground cinnamon

¹?8 teaspoon freshly grated nutmeg

½ teaspoon pure vanilla extract

Pinch of kosher salt

1 egg, beaten

Canola or peanut oil, for frying

Powdered sugar, for dusting

On a lightly floured surface, unfold the puff pastry and roll to about ¹?8-inch thickness. Use a 3-inch round cutter to cut out pieces. Place on a baking sheet lined with parchment paper or a Silpat liner and refrigerate.

Remove pastry from the fridge. Place about 2 teaspoons of chestnut filling in the center each pastry round. Use your fingers to brush a small amount of egg around the edge of half the pastry. Fold the pastry over and press out any air from the filling. Press well to seal the edges.

Carefully lower 3 or 4 pastries into the hot oil. Fry until golden brown, flipping as needed. Remove from oil with a spider, tongs or slotted spoons. Place onto a paper towel-lined plate and dust with powdered sugar. Serve hot.

<p>"There is probably a smell of roasted chestnuts and other good comfortable things all the time — for we are telling Winter Stories, Ghost Stories, or more shame for us — round the Christmas fire; and we have never stirred, except to draw a little nearer to it." — Charles Dickens</p><p>'Chestnuts roasting on an open fire?" We've all heard the songs, the quotes, but how many of us have actually had a chestnut? </p><p>Chestnuts can be used in a number of both sweet and savory recipes. They can be made into flour for baking, ground into a paste, added to stuffings, or used to make creamy sauces.</p><p>When selecting fresh chestnuts, choose large chestnuts that feel heavy for their size and have no visible mold spots. They should not rattle within the hull when shaken.</p><p>To roast, place a kitchen towel or cut-resistant glove in your hand. Use a sharp paring knife to score an "x" into the shell of the nut. This will allow steam to escape while roasting. Whether you are opting for an open fire or oven, wrap the chestnuts in foil and place in the fire or in an oven set to 400 degrees. Roasting will take upward of 20-30 minutes. Remove from the heat and allow to cool, steaming in the foil, for 5-10 more minutes. At this point, a towel can be used to help peel and squeeze out the inner flesh. Alternatively, once scored with a knife, chestnuts can be boiled for about 10 minutes.</p><p>Chestnuts can be a hassle to cook, but luckily this time of year, there are much easier alternatives than roasting your own. Canned or vacuum-packed chestnuts are available at many grocery and specialty stores, already cooked, peeled and ready to go. In France, "marrons glaces," or candied chestnuts, can be purchased that are already candied in sugar syrup and glazed. Yum.</p><p>They also pair well with many other flavors, including apples, caramel, chocolate, coffee, pears and vanilla, as well as earthy flavors such as rosemary, sage and winter squash (butternut, pumpkin, acorn squash).</p><p>As if chestnuts need additional promotion, they are good for you. They have fewer calories than many other nuts, are gluten-free and are the only nuts to contain vitamin C. Studies show chestnuts help to lower cholesterol and lower blood pressure, so eat up!</p><p>Roasted Chestnut Turnovers</p><p>2 sheets frozen puff pastry, thawed in the fridge</p><p>All-purpose flour, as needed</p><p>¼ pound chestnuts, cooked and shucked</p><p>2 tablespoons toasted almonds</p><p>¼ cup bittersweet chocolate chips</p><p>1 tablespoon honey</p><p>2 tablespoons Amaretto liquor</p><p>¹?8 teaspoon ground cinnamon</p><p>¹?8 teaspoon freshly grated nutmeg</p><p>½ teaspoon pure vanilla extract</p><p>Pinch of kosher salt</p><p>1 egg, beaten</p><p>Canola or peanut oil, for frying</p><p>Powdered sugar, for dusting</p><p>On a lightly floured surface, unfold the puff pastry and roll to about ¹?8-inch thickness. Use a 3-inch round cutter to cut out pieces. Place on a baking sheet lined with parchment paper or a Silpat liner and refrigerate.</p><p>In the bowl of a food processor, chop chestnuts until finely ground. Add almonds and chocolate and process until smooth. Add honey, Amaretto, cinnamon, nutmeg, pure vanilla extract and kosher salt.</p><p>Add at least 3 inches of oil to a deep pot and heat to 350 degrees.</p><p>Remove pastry from the fridge. Place about 2 teaspoons of chestnut filling in the center each pastry round. Use your fingers to brush a small amount of egg around the edge of half the pastry. Fold the pastry over and press out any air from the filling. Press well to seal the edges.</p><p>Carefully lower 3 or 4 pastries into the hot oil. Fry until golden brown, flipping as needed. Remove from oil with a spider, tongs or slotted spoons. Place onto a paper towel-lined plate and dust with powdered sugar. Serve hot.</p><p>Season Stepp can be reached at season28@aol.com.</p>